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Wednesday, February 25, 2015

Roast chicken in cream sauce

Some people say that avid foodtv watching/ foodpicturegazing can have you think/dream/imagine that you are actually tasting the dish. Is it really doing that now? I mean, the looming pixelated and blatantly shameless plug above. Be honest. This is worthy of a fair openmouthed, salivaexiting gawk, right? It's eery how well I know you by now.And thus I empathize with you, too. Turning through all the contents I've stacked on BFMK pages, more than half are results of my faithful food ogling capabilities. It's where I giantleap forward, from imaginings to reality, mindgrab what I can, be it screen/ print/ menu cards (where I wish I'd ordered that ONE item) and bring it to my table. So, was no different an instance here. A view and conquer method that never disappoints happened a few back, the result of which is the brazen visual looming pretty much all over your screen right now. That which had me reach pure transcendence, what with the handful of ingredients right in kitchen's convenience might have you in same fate, by the end of this commentary.

Further, it was gold at the end of a pinterest rainbow, a reward from an unwillingtodisclose number of hours diligently spent pinning millions of inspirations (!). Some I have neither time nor resource for and some that've indelibly translated my most epic finds into ever- epic fails.

But not this. It is failsafe, a wholesomeness very hard to mess up. Roast chicken in cream sauce is the stuff that makes for quality mealmaking, with a decadence that doesn't require a trip to specialty stores. It can feed amply and satisfyingly the family of four, serve the perfect romancified for-two dinner, even pose as toptier menu item for a quaint wish-to-impress guest list. Should I also mention that it's a bliss I plan to repeat on several weekly rotations? Yes, it is versatile, justlikethat.

I will add that though all elements contribute to the greater good, some shine brighter than others, case in point,the dehydrated tomatoes. These are paramount in lending greatly to the perkiness, wellcut fantasticness, of what could otherwise be a bland creamed chicken compilation. And I cannot begin to extol on the virtues of how gorgeous the blush, pepper-speckled sauce looks against charred golden chicken breasts and greener-than-green broccoli florets. Visuals, people, right? It is everything and more of what you've ever hoped for in a substantial meal in one situation.

In conclusion, I've just handed over what will be one of those classic Greats in dinner prospects. And possibly my redemption for keeping silent so long. Shall we call it even, then?

I made my own "sundried" tomatoes. Which are basically slow roasted in the oven at a very low temperature. Mid February in the desert means I'm not yet roasting on the sidewalk, though I know that season'll be here sooner than I can blink.

For those of you ambitiously in the same league, give it a try; those not so willing, buy the 8 oz. jar. But I'll give you fair warning, dehydrating tomatoes is just about the easiest thing you will do, apart from painting your nails. And may I say, both tasks can be accomplished, with ample dry and set time, while viewing a movie and a half, in a productive multi-hour session. These chewy now- darkreds own a slightly fresher flavor than bottled varieties, and lend a tastier potency to the overall , which may translate in using a few less than a recipe calls for, even in this case.

Why not, then?**Ovendried/sundried tomatoes**~

Preheat oven 250° F ( I do 275°F- sort of speeds it up by half an hour, but err on the side of less heat for your first time)3 dozen plum tomatoes, halved (feel free to make adjustments to quantity/use tomato variety of choice), 2 tbsp oil, 1 tsp sugar, salt/ black pepper to taste, herbs such as thyme/oregano/rosemary/your choice(all optional). With cut sides up (seeding also optional), spread tomatoes out on lined baking sheet, toss with oil/sugar/seasonings. Bake 2-3 hrs, 250-275°F, until ends curl up and pieces are reduced about 1/3 in size.** Store them in a jar with more oil, keep in the refrigerator.

8 comments:

Haha... I love the way you described how much you "procrastinate"! :P Gawking keeps happening, and sometimes I feel that food blogging and starring is a big reason why I am gaining all this weight... they just tempt me to keep cooking! :/ This dish looks so tempting... could scoop it up with some chapathis...

About Me

Welcome! My name is Tisa and this is my blog. I'm not a chef. I am the mom who loves to eat and feed her kids, enthusiastically so. No other way to say it in that I love food and anything that has to do with it. It is in this pursuit, I discover, experiment and create meals that are tried and tested gold, modified favorites, as well as new discoveries I tumble upon. Here, I've journaled not only recipes that reflect my heritage, but those that take influence from many parts of our globe.So, stay awhile and thumb through these blessings from my kitchen and be inspired to create a few of your own. Have fun. Joyful cooking!